Crunchy French Toast

2 or 3 slices of bread cut in half

1 cup cornflake cereal

2 large eggs

1/3 cup milk

1/2 tsp all purpose flour

2 drops vanilla

butter and pancake syrup

1. Preheat oven at 400. Line baking sheet with parchment paper or silpat.

2. Put bread pieces onto lined baking sheet into warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.

3. Seal the flakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or into a shallow dish. Set aside.

4. In a large bowl mix the eggs, milk, flour, and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, soak the bread pieces into egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to tear the bread.

5. Place the cornflake crumbs. Coat both sides with the crumbs. Place on lined baking sheet.

6. Bake 400 for 10 minutes on one side. Then flip over with tongs and bake another 5 - 10 minutes until the crumbs begin to turn brown.

Rachel Ray doesn't toast them first. Dips them in the egg and cornflakes, cooks them in a frying pan for 2 minutes on each side and then puts them in the oven. She also adds cinnamon and nutmeg in the egg mixture and uses half and half instead of milk.

Bacon and Egg English Muffin Cups

I found this recipe on one of my favorite food blogs - Picky Palate Jenny is darling and has a lot of fun, comfort food recipes!

BACON and EGG English MUFFIN CUPS

3 whole english muffins, split

6 slices ready cooked bacon, not microwaved, just right out of package

1/2 Cup shredded cheddar cheese

6 large eggs

Pinches of kosher salt and fresh cracked black pepper

1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly.

2. Remove and let cool for 5 minutes before removing from muffin tin. Serve as is or with some of your favorite hot sauce and a side of fruit!!

6 servings

Cream Cheese and Chive Biscuits from Multiply Delicious!!!

I want to make these. Just making sure they are on my list.

and these . . .

Individual Scalloped Potatoes from Ree at Tasty Kitchen

I'm thinking about serving them with baked beans?

Ranch Pasta Salad

from BLISS Cookbook
1 16 ounce package pasta shells

1 avocado

2 tomatoes

2 stalks celery

1 c marinated artichoke hearts

1/2 red onion, finely chopped

1 c freshly grated Parmesan Cheese

1 envelope Hidden Valley DIPS mix

1 c prepared ranch dressing (see recipe below)

Bring a large pot of salted water to a boil and cook the pasta until tender. Drain well and rinse with cold water. Transfer to a large bowl.

Dice the avocado, tomatoes, celery and artichoke hearts; add to pasta. Sprinkle on the Parmesan cheese, DIPS mix and prepared ranch dressing. Stir until all ingredients are mixed in. Chill in the refrigerator for 2 - 4 hours. This is best when made and served on the same day. If you need to make it ahead, add the avocado and tomato right before you serve it.

Ranch Dressing

1 c buttermilk

1 c mayonnaise

1 envelope Hidden Valley DIPS mix

Whisk together the buttermilk and DIPS mix. Add the mayonnaise and blend until smooth. Store in the refrigerator up to 3 weeks.

Buttery Rosemary Rolls

Recipe and Photo from Ree, the Pioneer Woman

I made these for the Sweet Swap - 4 dozen, so I put them on cookie sheets since I didn't have that many cast iron skillets. They turned out just as yummy. However, my sister-in-law made these for us the following Sunday and she used the cast iron pan. It kept the rolls warm the entire meal.